Separate the egg yolk from the white. Prepare a dry marinade with salt, brown sugar and grate the lemon and orange zest with a microplane fine grater. Marinate the egg yolk in the marinade for 12 hours. Wash and clean the fennel and then cut it into pieces; afterwards, blanch it and emulsify it with a little cream and extra virgin olive oil; add a little pepper. Once the egg yolk has been marinated, wash it under running water and dry it. Spoon the hot fennel cream onto a plate, position the marinated yolk in the centre and garnish with caper berries.
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)